After making a successful loaf of oat bread yesterday I decided to try my hand at a loaf of white/wheat bread today.

I combined all the dry ingredient in a glass mixing bowl then put the wet ingredients in my Kitchen Aid mixing bowl. With the paddle i mixed the wet for about 1 minute on low then added the dry mixing till well combined. I then changed the paddle for the dough hook and kneaded with the hook for 4 to 5 min.
I then turned the dough into a glass bread dish, covered and let rise for 1 hour. The dough was quite sticky.

At 1 hour the dough was double in size and I baked it in a preheated 350 degree oven for 40 minutes until golden brown.

Looks GREAT, Kevin! I made a LC bread recipe in my bread machine the other day. It was good, but a little heavy. It didn't rise as much as I would have liked. I would like to try your recipe, but I only have the Wheat Protein Isolate 5000, not the 8000. Can I sub Vital Wheat Gluten for the 8000....or add more of the 5000?

Looks GREAT, Kevin! I made a LC bread recipe in my bread machine the other day. It was good, but a little heavy. It didn't rise as much as I would have liked. I would like to try your recipe, but I only have the Wheat Protein Isolate 5000, not the 8000. Can I sub Vital Wheat Gluten for the 8000....or add more of the 5000?

Yummy, about the best I can offer you is that resistant wheat starch is a tasteless fiber. I use it to dilute the taste of the carbalose flour. It has some other proporties to it also but I don't know of any subs. You might get by using another fiber in its place but I can't say how it will turn out. If you do decide to try a sub for it let us know how it turns out please.

Hmm i dont think I even have any other fiber. I may have to go back to the bulk foods store and see if i can find any there. I dont think they had any, but they had so much stuff, I could have missed it

As I was deciding what to have for breakfast this morning, I looked and saw this bread and it hit me like a ton of bricks.
I am sorry I didn't take a picture now but..... Did you every put a slice of bread in a skillet buttered on both sides and cut a circle out of the middle and then fry an egg in it.........YummO!

I made 2 of those for breakfast and with this bread it was only 6 carbs.

Hey y'all. My first post here but I have been reading for many months. My question for Kevin is - do you think this bread could be toasted, cut up and used for stuffing? Was gonna do without this year but this bread may make it lower carb and possible again. Thanks Kevin in advance.

Hey y'all. My first post here but I have been reading for many months. My question for Kevin is - do you think this bread could be toasted, cut up and used for stuffing? Was gonna do without this year but this bread may make it lower carb and possible again. Thanks Kevin in advance.

Thats what I plan to do with it. I will cube it up and then slow toast it on a cookie sheet in the oven on about 200 degrees.

I got my love of cooking from sitting around and watching my grandmother cook! Unfortunately Brooklyn, NY was NOT a rural area!

I am going to order some ingredients and then make that bread. Do you think it would be ok to substitute soy milk or unsweetened almond milk for the heavy cream? I have substituted soy milk for heavy cream in a few other recipes and they came out ok.

I made this in my bread machine, today. It turned out good. The color of the crust was "just right". The bread was a little chewy, though. It tasted like sourdough bread to me. Maybe I used too much yeast. I subbed wheat gluten for the 8000, and used 3 t. powdered yeast since I didn't have the rapid rise yeast. I will use the rest of this loaf for toast. Croutons would be a great idea! I wasn't sure which setting to use for the loaf size, so I chose the 1 1/2 lb. I also used the "white" setting. Maybe I should have used the "wheat" setting. I will try this again. Thanks, Kevin!